Roast Chicken with Harissa and Couscous

Ingredients

4 whole chicken legs

¼ c. harissa sauce

1 tbsp. extra-virgin olive oil

sea salt and freshly ground pepper

1 package couscous

1 tbsp. powdered sumac (see Tips & Techniques)

4 sprig fresh cilantro

Directions

Preheat oven to 350 degrees. Run your finger under skin of 1 chicken leg to separate skin from meat without tearing. Spread 1 teaspoon harissa underneath skin. Move skin back to cover, and spread 1/2 teaspoon harissa on top. Repeat process with remaining pieces; spread any remaining harissa on the top and bottom surface of each leg.

Coat the bottom of an ovenproof pan with oil. Place chicken in pan and season with salt and pepper. Bake in oven until crispy, about 90 minutes. About 15 minutes before legs are done, prepare couscous following package directions.